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Recipe by Faigy Grossmann

Pomegranate-Glazed Tongue over Couscous

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
3 Hours, 30 Minutes
Diets

No Diets specified

I like to incorporate the symbolic foods throughout my Rosh Hashanah meal. I’ve heard of people with fish allergies using a tongue to represent “shenihiyeh l’rosh,” so this tongue together with the pomegranate seemed like a perfect combo.   My go-to tongue recipes usually call for a heavy, sweet sauce. I enjoyed the lighter, more acidic flavor of the pomegranate juice here.

Ingredients

Tongue

  • 2- to 3-pound (1-and-1/2-kilogram) pickled veal tongue

Pomegranate Glaze

Couscous

  • 1 (10-oz./280-g.) box couscous, prepared as directed

  • 1 cup pomegranate arils

  • 1/4 cup chopped fresh parsley

  • 1/4 cup orange juice


Wine Pairing

Vitkin Pinot Noir 2019

Directions

Prepare the Pomegranate-Glazed Tongue over Couscous

1.

Place tongue in a large pot and fill with water to cover by a couple of inches. Boil for two to three hours, until fork-tender. Allow to cool slightly, and peel while still warm. When completely cooled, slice and place in an oven-safe pan for rewarming.

2.

To make the pomegranate glaze: In a medium pot, bring pomegranate juice, sugar, and lemon juice to a boil. Reduce heat to low and cook for one hour, stirring occasionally.

3.

In a small pot, sauté shallot in oil. When soft and translucent, add pomegranate juice mixture, vinegar, salt, and pepper. Bring to a boil, then remove from heat.

4.

Pour pomegranate glaze over tongue, reserving a small amount for plating.

5.

Toss cooked couscous with pomegranate arils and parsley. Stir together orange juice, oil, and vinegar and pour over couscous.

Tips:

To serve as a main, arrange the couscous on a platter and top with the tongue slices. Drizzle with reserved glaze.

Credits

Food Styling- Renee Muller
Photography- Hudi Greenberger

Pomegranate-Glazed Tongue over Couscous

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faigy
faigy
9 months ago

am i aloud to use balsamic vinegar on Rosh Hashanah?

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faigy
faigy
Reply to  faigy
9 months ago

What can i use instead of vinegar?

Raquel
Raquel
Reply to  faigy
9 months ago

Ask your LOR if you can use any acid (vinegar, balsamic, lemon etc)

Atara
Atara
10 months ago

Can I freeze this in the glaze?

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Raquel
Raquel
Reply to  Atara
10 months ago

Yes, I think you can.